Dark Chocolate Muffin Recipe – Easy Eggless Baking

Last Updated on 2 months by Neha Deshmukh

Dark Chocolate Muffin Recipe – Easy Eggless Baking

Hey everyone! If you’re anything like me, a good chocolate muffin can really make your day. I stumbled upon this recipe a few years ago when I was craving something chocolatey but didn’t want to fuss with a complicated baking process. It’s become a total go-to – seriously, it’s that good! And the best part? It doesn’t even need eggs! Let’s get baking, shall we?

Why You’ll Love This Recipe

This dark chocolate muffin recipe is a winner for so many reasons. It’s incredibly easy, requiring minimal ingredients and effort. Plus, it’s eggless, making it perfect for those with allergies or dietary restrictions. But don’t let “eggless” fool you – these muffins are unbelievably moist, rich, and chocolatey. They’re perfect for a quick breakfast, an afternoon treat, or even a little something special for gifting.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 200g dark chocolate (60% cocoa)
• 4 large eggs
• 1 pinch salt (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Dark Chocolate (Cocoa Percentage & Quality)

I highly recommend using a good quality dark chocolate with around 60% cocoa. This gives you that lovely intense chocolate flavour without being too bitter. You can use chocolate chips if you prefer, but a bar of chocolate that you melt yourself really elevates the flavour. About 7 ounces will do the trick!

Eggs – Importance of Large Size

We’re using eggs here for richness and structure, even though it’s an eggless recipe! Using large eggs is important for the right consistency. If you only have medium eggs, maybe add an extra one.

Optional Salt – Enhancing Flavors

Don’t skip the pinch of salt! It really enhances the chocolate flavour. Trust me on this one. It doesn’t make the muffins taste salty, it just…makes them better.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 170°C (338°F). Line 8 muffin cups with paper liners and lightly grease the tray top. This prevents sticking and makes cleanup a breeze.
2. Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between. Be careful not to burn it! Let it cool slightly – we don’t want to cook the eggs when we add them.
3. Separate the egg yolks from the whites. Add the yolks to the melted chocolate and mix until everything is smooth and glossy.
4. In a clean, dry bowl, beat the egg whites until stiff peaks form. This is where a little elbow grease comes in, or you can use an electric mixer!
5. Gently fold about ⅓ of the whipped egg whites into the chocolate mixture to lighten it up. Then, carefully fold in the remaining whites, being careful not to deflate them. We want to keep all that lovely air in there!
6. Divide the batter evenly into the prepared muffin cups. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

Want to take your muffins to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Rise

The key to a good rise is those whipped egg whites! Make sure your bowl and whisk are completely clean and dry, and don’t overmix when folding them in.

Preventing Overbaking

Keep a close eye on the muffins during the last few minutes of baking. Overbaking will result in dry muffins, and nobody wants that!

Folding Techniques for Lightness

Folding is gentle. Think of it as turning the batter over itself, rather than stirring. This preserves the air in the egg whites, giving you light and fluffy muffins.

Variations

This recipe is a great base for experimenting! Here are a few ideas:

Vegan Dark Chocolate Muffins

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Let it sit for 5 minutes to thicken before adding to the chocolate.

Gluten-Free Dark Chocolate Muffins

Use a gluten-free all-purpose flour blend. I’ve had good luck with blends that contain xanthan gum.

Spice Level – Adding Chili or Cinnamon

My friend Sarah loves adding a pinch of chili powder for a little kick! Or, you could add a teaspoon of cinnamon for a warmer flavour.

Festival Adaptations – Diwali/Christmas Gifting

These are perfect for gifting! Package them up in pretty boxes with ribbons for Diwali or Christmas. Everyone loves a homemade treat.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot coffee or tea is the perfect accompaniment.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

Can I use milk chocolate instead of dark chocolate?

You can, but the flavour will be much sweeter and less intense. I really recommend sticking with dark chocolate for the best results.

What if I don’t have muffin liners?

You can grease the muffin tray really well, but the muffins might stick a little. Parchment paper squares cut to fit the bottom of each cup also work well.

How can I tell if the muffins are baked through?

The toothpick test is your best friend! Insert a toothpick into the center of a muffin. If it comes out clean, they’re done.

Can these muffins be frozen?

Absolutely! They freeze beautifully.

What’s the best way to cool the muffins for optimal texture?

Let them cool in the tray for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.

Enjoy your baking! Let me know how they turn out in the comments below. Happy baking!